What Types of Amylase Are Used in Baking

Enzymes are biological catalysts, often proteins, generated by living organisms. They are pivotal in food processing, impacting texture, flavor, nutritional content, and shelf life. Let's now explore typical types of amylases in baking and their respective roles.

What is Amylase?

Amylase is an enzyme that catalyzes the hydrolysis of starch into simpler sugars such as maltose and glucose. It is produced naturally in various organisms, including humans, animals, plants, and microorganisms like bacteria and fungi. In the context of baking and food processing, amylase is commonly used as an additive to improve dough handling properties, enhance fermentation, and modify the texture and shelf life of baked goods.

Multifunctional Uses of Amylase Enzymes

Amylase Enzymes for Baking

In baking, amylases play a crucial role in dough conditioning, improving fermentation, and enhancing the texture and shelf life of baked products. They break down complex starch molecules into simpler sugars, which serve as a source of fermentable carbohydrates for yeast during fermentation, resulting in increased dough volume and improved crumb structure. Amylases also help prevent staling by reducing the retrogradation of starch molecules, thereby extending the freshness of baked goods.

Amylase Enzymes Applications Beyond Baking

While amylase is commonly associated with the baking industry, it has applications beyond baking as well. Amylase enzymes are used in various industries, including brewing and distilling (to convert starches into fermentable sugars for alcohol production), starch processing (to hydrolyze starch into syrups and sweeteners), and detergency (to break down starch-based stains in laundry detergents).

Common Types of Amylases in he Baking Industry

In the baking industry, different types of amylases are utilized to achieve specific effects in dough and baked goods. Here are some common types of amylases used:

Alpha-Amylase:

Alpha-amylaseis the most commonly used type of amylase in the baking industry. It hydrolyzes the α-1,4 glycosidic linkages in starch molecules, breaking them down into smaller dextrins, maltose, and glucose. This enzymatic action helps improve dough handling properties, enhances fermentation, and contributes to the development of desirable crumb structures in baked products.

Fungal Amylase:

Fungal amylases, derived from fungi such as Aspergillus oryzae or Aspergillus niger, are widely used in baking. They exhibit robust enzymatic activity over a wide range of pH and temperature conditions, making them suitable for various baking processes. Fungal amylases are often used to improve dough machinability, increase dough extensibility, and enhance fermentation.

Bacterial Amylase:

Bacterial amylases, sourced from bacteria like Bacillus subtilis or Bacillus licheniformis, are also employed in the baking industry. These enzymes are known for their thermostability and resistance to proteolytic degradation, making them suitable for applications where high temperatures and prolonged processing times are involved. Bacterial amylases are used to enhance dough rheology, optimize fermentation, and improve the volume and texture of baked products.

Maltogenic Amylase:

Maltogenic amylase is a specialized form of alpha-amylase that specifically hydrolyzes α-1,4 linkages near the non-reducing ends of starch molecules, producing maltose as the primary product. Maltogenic amylase is often used in baking to generate maltose, which serves as a preferred substrate for yeast during fermentation. This results in enhanced yeast activity, improved dough volume, and a finer crumb structure in the final baked products.

Glucoamylase:

Glucoamylase, also known as amyloglucosidase, acts on the α-1,4 and α-1,6 glycosidic linkages in starch molecules, producing glucose as the primary end product. Glucoamylase is used in baking to further break down dextrins and maltose into glucose, providing yeast with readily fermentable sugars and enhancing fermentation efficiency. This enzyme contributes to increased dough volume, improved texture, and extended shelf life of baked goods.

By selecting and utilizing specific types of amylases, bakers can tailor the enzymatic activity to meet the requirements of different baking processes and achieve desired characteristics in the final products.

Where to Buy Amylase for Baking

Amylase for baking is commonly available through various sources, including local baking supply stores, specialty food ingredient suppliers, online marketplaces, and directly from manufacturers. Here are some options for purchasing amylase for baking:

1. Local Baking Supply Stores: Many cities have specialty baking supply stores that cater to professional bakers as well as home bakers. These stores often stock a variety of baking ingredients, including enzymes like amylase. You can visit these stores in person to purchase amylase or inquire about their availability.

2. Food Additive Supplier: Some manufacturers of baking ingredients and food enzymes, such as CHEMSINO COMPANY, offer direct sales to customers. You can visit our website at https://www.cnadditives.com/ to explore our product range. Feel free to contact us directly to place an order.

3. Online Marketplaces: Online marketplaces like Amazon and Alibaba often have listings for baking ingredients, including amylase. You can browse these platforms to find various types and brands of amylase available for purchase. Make sure to check customer reviews and seller ratings before purchasing to ensure product quality and reliability.